Some of you have expressed a wish to know more about cast iron skillet baking or cooking. I guess if you "cook" in a cast iron pan you really ARE frying! You use mostly oil, lard, or bacon fat to cook foods in it. And you are also like me in that you agree the foods made in a skillet taste better than "regular food". Why? I'd like to know, too!
I'm just like you! I want to learn more. I have tried a few things, though, with marvelous results.
~corn bread: I used my ol' favorite 9x13 recipe and just popped it into my cast iron frying pan and baked it in there. One little change I made, though. I put the pan into the oven while it was preheating to 375F. It had the bacon fat (3 Tbsp for a 14" skillet) in the pan already so when I poured the cornbread batter in, it sizzled nicely. The bacon flavor was the reason Carl said this was the best cornbread he'd ever had. That and the fact that it was done in my skillet!
~buns/rolls: I mixed my regular bread machine dough recipe and placed into skillet to rise and bake instead of costco pan. SCRUMMM!
~of course, you can make any and every pan breakfast food in a skillet.
If I think of more, I'll pass it on. Meanwhile, please forward any recipes you've tried with success to me and I'll post it here.
7 comments:
My friend Kendra makes apple pie in her cast iron skillet. I'll have to get her recipe...
Yes! I want it! I wonder if my Cape Cod Blueberry pie (Yes yes, I'll post that one, yet!) would work in a pan,too? Hmmm, a 14" pie? Hmmm! MMMMM!!!
I make Apple Pie in a skillet too.. It's DELICIOUS! It's called Skillet Apple Pie and was put out by Southern Living if you want the recipe.. or I can unearth mine! :) I love love the biscuits in Southern Country for a skillet.
o Jenny...I don't live in the South, she wailed miserably. Would you ever ever be so kind as to give us your recipes? both of them? please?
Dena says: I use it every day; at least one is usually sitting on the stove instead of hanging on the wall where it belongs. Mine is seasoned well enough that I don’t always need grease. Tonight I dumped in a quart of pinto beans and heated them, then mashed them for refried. Had to add some water after a while cause we didn’t eat soon enough. They sorta stuck on, so I turned the heat from 5 to 1 and they scraped off again. The beans also get darker as they cook (or the more times I reheat a batch.) Years ago I heard someone say her doctor recommended cooking in cast iron cause her children needed iron and from what I can see online that checks out. I grew up with cast iron and I take care of it like my mom always did—nothing special. Slop it in the dishwater, scrub with steel wool or whatever it is, and make sure it doesn’t have water standing in it. If it looks a bit rusty or unwell, spray it with oil and turn the burner on low or store it in the oven and you’ll forget it’s there until the oven is heated next time. I thought there must be a reason most people have a non-stick skillet so I used to buy one every year and use it until we’d eated quite a bit of the coating. Then I got a Pampered Chef lifetime warranty and it never pealed like the others but it lost its non-stick qualities after a few years. The only thing I really used those for was the fried rice, and I haven’t made it for a while but I think maybe my cast iron wasn’t seasoned good enough when I tried.
I've used a cast iron skillet for years and we wash ours without soap, then set it on a burner to dry, then rub it with oil. Thats it and it is almost like nonstick! And yes I think that you get iron from cooking in cast iron. In one of my pregnancies my midwife thought my iron was almost too high (almost 15)so she had me talk to the doctor and that is one of the first questions he asked, if we cooked in cast iron?. Before cooking in cast iron I was not able to donate blood due to low iron... So go figure!
Will email them to you when i get a chance... :)
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